Vadai Curry

Idly with vadai curry is my favourite combo.I dont remeber having it in my childhood as my mom doesnt prepare it. During my PG hostel days, we used to have this combo as break fast every Thursday. During those days i dont miss my breakfast on Thursdays. After that i dint get a chace to taste such a vadai curry. After  i started cooking i tried to recreate that taste, but i dint get close to it. Now after many trials and errors also i couldnt get the exact taste

Ingredients:
Paruppu Vadai- 6-7
Cumin seeds - 1/4 tsp

Fennel Seeds - 1/4 tsp

Cardamom - 1

Clove - 1

Cinnamon - 1 inch Stick

Bay leaf - 1
Onion - 1 medium (chopped)
Curry Leaves - 2 sprigs
Tomato - 1 small
Green Chili - 2
Ginger garlic Paste - 1 tsp
Tamarind - 1 small lemon size (Soak in water and extract the juice)
Turmeric Powder - 1/4 tsp
Chili Powder - 1/2 Tsp
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Fennel Powder - 1 tsp
Salt to taste
oil

1.Heat oil in a kadai. Add the bay leaf, clove, cinnamon stick, cardamom. Add the cumin seeds and fennel seeds. Add the chopped onion along with the cury leaves and saute. Add the green Chili
2.When the onions become little brown here and there add ginger garlic paste.
3.When the raw smell goes off add the tomatoes along with the turmeric powder.
4.When the tomatoe get mashed up add all the spice powders and mix well. Add the tamarind juice, salt and allow it to cook for 3 min.
5.Crush the paruppu vadai s with hand and add to the kadai along with 1 1/ 2 cups of water.
6.The vadai will absorb the water , so add water accordingly.

Note: 1.U can alternatively prepare the vadai dough and make it into small dumplings and steam it in Idly maker for 10 min and add it to the gravy.

Moong Dal Curry

Ingredients:

Green whole Moong dal - 1 cup

Onion - 1medium

Tomato - 1 small

Green Chili - 2

Garlic - 2 cloves

Curry leaves - 2 sprigs

Coriander leaves - 2 stems

Tamarind - lemon size(soak in water and extract the juice)

Chili Powder -1/2 tsp

Turmeric Powder - 1/4 tsp

Coriander Powder - 1 tsp

Sambar Powder - 1 tsp

Asafoetida - 1/4 tsp

Salt - to taste

oil

1. Saute moong dal in a pressure cooker for 3- 4min and switch off the stove. Take care not to brown it.

2. Add Onion, tomato, green chilli, garlic, salt and water to moong dal and cook it for 4 - 5 whistles or until the moongdal becomes soft.

3. Heat oil in a kadai. Add mustard seeds and when they splutter add curry leaves and fenugreek seeds. Switch off the stove and add chili powder, turmeric powder, coriander powder, sambar powder and asafoetida to the hot oil.

4.Add this masala mix to the moong dal and add tamarind water and cook for 10 min. Garnish with coriander leaves.

Kathirikai Puli Kulambu (Brinjal Curry)

I am not a big fan of this vegetable 'brinjal', But Raja likes it very much.
My mom used to make "puli Kulambu ". She makes in such a way that the brinjal wont be visible that much.The tanginess from the tamarind gives a flavor to the kulambu that is irresistible.

Ingredients:
Brinjal - small 5 to 6
Onion - 1 medium ( sliced)
Coconut - 1/2 cup
Garlic - 1 clove
Cumin Powder - 1 tsp
Chili Powder- 1 tsp
Turmeric Powder - 1/4 tsp
Tamarind - Big Lemon Size (Soak it in water and extract the juice)

Mustard seeds - 1 tsp
Fenugreek seeds - 4 or 5
Curry leaves - 1 sprig
oil
Salt - to taste

1.Cut the brinjal length wise into pieces.

2.Heat oil in a kadai and shallow fry the brinjals.Remove it and place in a tissue paper.

3.Heat oil in another kadai and add mustard seeds and when they pop add the fenugreek seeds and curry leaves.

4.Add the sliced onions and saute it.When the onions become soft ,add the chilli powder and mix it well. Add the tamarind juice( 2 cups) and allow it cook.
5.After 5 min add the brinjal. Close it with a lid and allow it to cook for 10 - 15 min





6.Grind the coconut along with turmeric, cumin powder and garlic into a smooth paste.

7.Add the grounded paste to the brinjal and allow it cook for 10 more min or until done.

Pattani Kurma (Green Peas Curry)

I learnt making this recipe from my mom and it has become Raja s favourite dish.

Ingredients:

Green Peas - 1 Cup ( Soaked for at least 8 hours)

Onion - 1 large (Sliced)

Tomato - 1 medium

Green Chilli's - 3 split

Ginger Garlic Paste - 2 tsp

Tamarind - lemon size (soak in water and extract the juice )

Coconut- 3/4 cup

Turmeric powder - 1/4 tsp

Chilli Powder - 1/4 tsp

mustard - 1/2 tsp

Curry leaves - 1 sprig (optional)

1.Heat oil in a pressure cooker and mustard seeds.When the mustard seeds pop add the curry leaves, onions and saute.

2.When the onions become soft add the ginger garlic paste.

3.When the raw smell goes off add the tomatoes and saute for 3 min.

4.Add the green peas along with some salt and mix well. Add the tamarind juice along with 1 cup water. Pressure cook for 5 whistles

5.Grind the coconut along with the turmeric and chilli powder into a smooth paste.

6.Heat oil in a kadai and when the oil is hot add the ground masala and saute it for 5 min.

7.Add the cooked green peas and mix well. Allow it to cook for 5 - 10 min.

Sambar

When i got married, i dint know anything about cooking. I still remember the day i came to US. My flight was scheduled to come in the evening and it got delayed and i reached the next day morning. Though i was tired from the travel i was determined to cook and impress my hubby.That was the first day i was going to cook for him

I had taken down all my favourite recipes from my mom in a diary and had brought it along with me.

I opened the fridge and saw it was stocked with veggies and the pantry was also full. Though Raja had access to the new apartment only the previous day ,yet he had taken the effort to set up everything.

I decided to prepare sambar coz i thought that was the easy curry to prepare. I referred to the diary and finally after great struggle i prepared rice and sambar. The sambar was so watery without salt and the rice was over cooked. But we managed to eat it.

That was the first dish i ever prepared for my hubby and my first too.

Ingredients:

Toor dal - 1 cup

Drumstick - 10 pieces (u can add any veggies like brinjal, Cucumber,Radish, Winter Melon etc)

Beans - 4 or 5

Potato - 1 small

Onion - 1 large

Tomato -1 medium

green chilli - 2

Garlic - 4 cloves

Curry Leaves - 1 sprig

1.Add all the ingredients to the pressure cooker along with 3 cups of water and cook it for 2 whistles.



Spices:
Mustard seeds - 1 tsp
Fenugreek seeds - 4 or 5
Curry Leaves - 1 sprig

Chilli Powder - 1 tsp
Coriander Powder -2 tsp
Turmeric Powder - 1/4 tsp
Asafoetida - 1/4 tsp
Cumin Powder - 1tsp

Sambar Powder - 1 tsp
Tamarind - 1 lemon size ( Soak it in 1/2 cup water and extract the juice)



2.Heat oil in a kadai and when its hot add mustard seeds, When they splutter switch off the stove and add curry leaves and 4 to 5 fenugreek seeds at once add all the masala and mix. The masala shouldn't burn.
3.Then add the masala to the cooked veggies and add tamarind water and add 1/2 to 1 cup water and allow it to boil for 10 min.
4.Adjust the salt and add coriander leaves and switch off the stove.

Kadala Curry (Chana Curry )

Kadala curry is my mom's trade mark dish. If there is guest for breakfast she prepares it with idly or appam and it tastes heavenly with them. Though i have learnt preparing it now, i feel it never equals the taste of my moms preparation.

Ingredients:

Soaked Channa - 1 cup

Onion - 1 large ( sliced)

Tomato -1 medium

Potatoes - 1 small (optional)

Ginger Garlic Paste - 2 tsp

Tamarind Paste - 2 tsp

Chili powder - 1 tsp

Coriander Powder - 2 tsp

Turmeric Powder - 1/4 tsp

Curry Leaves - 1 spring (optional)

mustard - 1 tsp

oil - 1 tbsp

salt to taste

Soak the Channa in water over night or at least for 8 hours.

1. Heat oil in a pressure cooker and add mustard seeds. When the mustard seeds pop add the curry leaves.

2.Add the sliced onions and saute until the onions become pink.

3.Then add the ginger garlic paste and saute it until the raw smell goes off. Add the potatoes cut into pieces.

4.Add the tomatoes and when they get mashed add the Channa. Add salt and saute it.

5.Mix it well. Add turmeric, chili powder, coriander powder and again mix well.

6.Add Tamarind paste or tamarind water. Add 1 cup of water and pressure cook it for 10-15 min. I usually do it for 8 0r 9 whistles. Garnish with coriander leaves.

It goes well with poori or appam.